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| BİLGİN,Şengül; DEĞİRMENCİ,Ayça. |
| Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre after the use of hot smoking technology. Hot smoking method was applied to the meagre and the resulting smoked fish were used to produce fillets, which were stored in refrigerator after being vacuum packed. As a result of chemical component analysis, it was seen that the fat content was low. In particular, the PUFA contents of meagre were found to be very high (35.53% Control). During storage, changes in fatty acid composition and the chemical, sensory and microbiological changes were analyzed. In terms of the chemical quality indicated, pH, TBA and TMA values didn’t exceed limit values during the storage of both fresh (6.25, 0.44 mgMDA/kg and 4.50... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meagre; Argyrosomus regius; Fatty acid; Quality changes; Hot smoking. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200507 |
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| Lagardere, Jean-paul; Mariani, A. |
| During their spawning period (June to mid-July) in the Gironde estuary, meagre Argyrosomus regius produce two distinct sounds: regular long grunts, the most common calls, and sometimes also short grunts. It is suggested that long grunts serve the formation of spawning aggregations and short grunts announce the beginning of courtship behaviour. The meagre's long grunts include long series of 30-112 closely spaced pulses placed into call units. Each pulse produces multiple and rapidly decaying swimbladder vibrations with a dominant frequency varying between 336 and 444 Hz. (c) 2006 The Authors Journal compilation (c) 2006 The Fisheries Society of the British Isles. |
| Tipo: Text |
Palavras-chave: Spawning period; Sound production; Sonic muscle; Meagre. |
| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/publication-2184.pdf |
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